The Padilla Group Recipes


Vegan Breakfast Casserole

Perfect for: ,


  • 1 block tofu, firm
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tbsp. El Yucateco Green Chile Habanero Sauce
  • 1 teaspoon turmeric (please note: this will make the tofu yellowish looking)
  • 1/2 cup vegan cheddar cheese
  • 1 teaspoon Olive oil
  • 5 ounces ‘smart bacon’
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 2 small yellow squash
  • 1/2 yellow onion
  • 1/2 green onion
  • 2 small zucchini
  • 1 tablespoon high heat oil (safflower oil or grape seed oil work well)
  • 16 ounces tater tots


  1. Preheat oven to 350 degrees.
  2. Rinse and drain the tofu. Place into a casserole dish and smash it up with a fork. Add the onion powder, garlic powder and turmeric.  Mix well.  Add the vegan cheese.
  3. Heat some olive oil in a skillet and add the bacon, peppers, and El Yucateco Green Chile Habanero Sauce. Cook over medium-high heat until the peppers are browned. Add this mixture to the casserole dish.
  4. Using the same skillet, place the squash, onion and zucchini. Cook until the squash in tender and translucent. Add to the casserole dish.
  5. In the same skillet, add the high heat oil and add the tater tots. Once the pan starts to sizzle, add a little bit of water to give it some moisture and steam. Cook until you can break apart the tater tots with a spatula. Add to the casserole dish.
  6. Bake for 25 to 30 minutes; season with salt and pepper, as desired.
  7. Remove and let sit for 10 minutes before cutting.

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